Soy Sauce Eggs with Jammy Yolks (Shoyu Tamago)

Step 1

Soft boil the eggs. Bring a large pot of water to a rapid boil. Set a timer for 7 minutes, click start, then immediately (and carefully!) lower eggs into water. Do not lower the temperature.

Step 2

Prepare the ice bath. Fill a large mixing bowl with cold water + lots of ice. When there's 15 seconds left on the timer, begin transferring eggs to the prepared ice bath. Let soft boiled eggs cool for 5 minutes, then gently crack the egg on a hard surface loosening the shell on all sides. Peel the egg inside the ice bath. This helps to ensure the shell peels off more easily.

Step 3

Marinate the eggs. Combine ¾ cup low-sodium soy sauce, 3 Tbsp mirin, ½ Tbsp sesame oil, and 2 thinly sliced garlic cloves in a small bowl, then whisk to combine. Place peeled eggs in the soy sauce marinade, then cover and refrigerate 8 hours or overnight, turning once halfway through.

Step 4

Slice, then serve. When ready to serve, carefully slice each egg in half or quarters, then serve over sticky rice with thinly sliced seaweed. Eggs will keep for 2 days.